Life is but a Dish

Easy, Tasty, Approachable Recipes

Mom’s Best Banana Bread

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I’m one of those lucky girls who happens to come from a long line of amazing cooks. 

Between my mom, grandmothers, aunts, and close family friends, I’ve been set up for success in the kitchen.  When I think of my mom in the kitchen, her banana bread always comes to my mind first.

It’s so her.  It’s so good.  It’s my mom’s best banana bread.

And there’s not even any butter!  So it’s basically a health bread, right?  This banana bread rules.  I promise.

To me, banana bread just isn’t the same without the sweet addition of chocolate chips.  It’s kind of like peanut butter and jelly.  A peanut butter sandwich on its own is good, don’t get me wrong ~ but adding the jelly just makes your taste buds sing, Halleluuuuuujah!

I’m partial to the mini chips. They’re just so darn cute.  And can we take a minute to discuss the sheer volume of mini chips that I have somehow INHALED during the baking process?  I really should just buy two bags.  One for the recipe, and one to eat while making the recipe.  It’s embarrassing.

Okay, moving on.

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I. Love. Bread.  Like, pretty much any kind of bread.  I’ll make an excuse to eat bread any time of day, all day, every day.  My mom makes this rock star banana bread that I have come to make my own.  It’s light, fluffy, and just freaking delicious.  Every time I eat it, I’m reminded of home.  I can eat an entire loaf in one sitting.

Seriously.

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And sometimes (all the time) I eat it too fast and I get this thing my sister and I call “bread throat” where it feels like you have WAY too much bread trying to go down the pipes at one time, and it hurts really, really bad!  But oh man, it tastes so good, so you just keep going.

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It’s just my fave.  Period. The end.

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Thanks mom!

 

Print Pin
5 from 7 votes

Mom's Best Banana Bread

The most delicious, light and fluffy banana bread you'll ever taste. 
Servings 10

Ingredients

  • 3/4 cup avocado oil (or any flavorless oil like coconut, or veg oil)
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 3 ripe bananas, mashed
  • 3/4 - 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees. Whisk the oil, sugar, and eggs until thoroughly combined and fluffy.
  • In a separate bowl combine the flour, baking soda, and baking powder. In three additions, add the dry ingredients to the wet, being careful not to over-mix.
  • Add the milk, vanilla, and bananas and combine until just mixed. Fold in chocolate chips. Pour batter equally into two greased loaf pans. Then bake for about 45-50 minutes.

Notes

This also makes great muffins. Just reduce baking time to 20-25 minutes.

Reader Interactions

Comments

  3. I’ve got some bananas that are going bad FAST, so what do I do? Search through my bookmarks for a recipe I was sure I had saved. Couldn’t find one, so of course, I search through Foodgawker for 10 recipes and start narrowing it down. I’m reading yours, and I go “Who gets bread throat? Who actually eats anything that fast?” (I have a slightly irrational fear of not being able to breathe because something is blocking my air passageways.) Anyways, a few mins passed and I settle on your recipe and another, with yours serving as the main point of reference. Muffins came out perfect, and while it was still nice and warm, I grab one, and immediately start gobbling it down. Of course, I got bread throat. Didn’t even care! Laughed off the irony and tried to push more down my greedy throat.

    BTW your pictures are great, and really help seal the deal when it comes to choosing a recipe. I was able to compare things like batter consistency to make sure I wasn’t making a mess – figuratively 🙂

    • OMG Kristiana, this had me laughing out loud! Welcome to the “bread throat” club:) Isn’t it the worst? But you can’t help yourself and keep going! I’m so glad you found my recipe and that you liked it! And thank you so much for the pictures compliment, it truly means a lot 🙂 I hope you continue to find inspiration! xoxo

  4. Omg im laughing so hard about the bread throat first of all. Second i have been meaning to ask you for this recipe for so long! I can remember eating the whole loaf at your house in one sitting…..best banana bread ever!!!!

  6. Thank you for this recipe! My sons love banana bread and I decided to double the recipe. Just finished baking 1 loaf and 24 muffins. I didn’t have a “to go recipe”, well now things have changed 🙂

  8. Would it be possible to switch out the all purpose flour with gluten free flour in the same proportion? Thanks this looks delish!

  9. I made this and it was amazing! I doubled the recipe and made a large bread loaf and 12 full size muffins. It was so delicious that I had to give it away to two different families to save my family from eating it all in two days!! The other families loved it too!

  11. Hi, so excited to try this recipe! Do you have any idea if I would be able to substitute maple syrup instead of sugar, and how that would affect baking time ?
    Thanks !

    • Hmmm, I think it would really affect the whole recipe with taste to texture. Not sure if it would change baking time, but if you want a healthier sugar option try coconut sugar!

  13. Instead of avocado oil, can I use melted butter? Not sure if that beats the whole purpose of this being healthy? lol

  14. I only had one bread pan so dumped it all in there and added about 20 minutes to baking time. Mega loaf turned out lovely!

  16. I just made this bread over the weekend and you are right… It is the BEST!I have to admit, I tend to google “best banana bread” every time I have over ripe bananas. But after following you on IG for several months, I decided to look up your recipe. Once I read “bread throat”, I knew I was in! It’s so moist and delicious – the perfect balance! I opted out of the chocolate chips, but I will try the next time I have some ripe bananas. This is now a staple in our house… Please thank your mama!

  17. I’ve been following Life is But a Dish on Instagram for about 2 years now, and this was the first recipe I’ve made from her (literally just made it right now.) I am over the moon with the results! I didn’t realize you needed two loaf pans, which I do not have, so I just used a larger 8×8 pan with some trepidation…and it worked! Took a little longer to bake but it is still a delicious banana bread. Full banana flavor without being overly sweet. Will definitely make this again when I have ripe bananas!

  19. Love this recipe!! I was hoping to turn it into 4 mini loaves. Any idea on what the time would be? I was thinking of using the time you posted for the muffins. Any thoughts?

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